Recipe

Little Fried Mice Stuffed Jalapeno Recipe

	Choclytcandy / All my dishes 2 months ago Cooking with Johnny Vee by John Vollertsen Prep:40m Cook:10m Servings:6	Choclytcand
	jalapenos peanuts chicken cheddar

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Ingredients

18 whole pickled jalapenos, stem on, juice reserved

1/4 cup salted peanuts

1/2 cup chopped cooked chicken thigh meat

3 scallions, chopped, tops and roots ends discarded

1/4 cup grated cheddar cheese

2 tbs reserved jalapeno pickle juice

3 cups vegetable oil

1/4 cup flour

1 recipe beer batter (recipe below)

Serve with Sinus-Shattering Horseradish Dipping Sauce (recipe below)

Beer Batter:

3/4 cup plus 2 tsp flour

1/4 cup cornstarch

1/2 tsp salt

1/4 tsp cumin

1/4 tsp cayenne

Sinus-Shattering Horseradish Dipping Sauce Ingredients:

1 1/4 cup orange marmalade

1 tbs minced shallot

2 tbs hot English mustard

2 tbs prepared horseradish

1 cup beer, any brand except dark beer

Directions

Directions for Beer Batter:

Combine flour, cornstarch, salt, cumin and cayenne in medium bowl.

Stir in one cup beer into dry ingredients and whisk until smooth.

Allow batter to rest for 20 minutes before using.

If a thinner batter is desired, add a small amount of additional beer.

Sinus-Shattering Horseradish Dipping Sauce Directions:

Whisk all ingredients together in a medium bowl, cover, and chill.

Little Fried "Mice" Directions:

Drain jalapenos, reserving juice. Slit jalapenos from the stem to bottom using a small paring knife.

Finely chop peanuts and then place in a food processor , along with chicken, scallions, cheese, and jalapeno juice, and quick pulse to make a moist stuffing.

Stuff jalapenos with 1 tsp of the stuffing and squeeze closed as tightly as possible.

Heat oil to 350 degrees in a deep skillet or wok. Dust stuffed "mice" with flour and dip in Beer batter using choptsticks or tongs.

Fry "mice" in batches and drain on paper towels. Serve hot with Sinus-Shattering Horseradish Dipping Sauce.

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